Thanksgiving Pumpkin Caramel Cake
I live in Norway, but I have a good friend living in Missouri US. She sent me this recipe, and I just love it. Here in Norway we don't use pumpkin, so this was all new to me.
Yield
8 servingsPrep
30 minCook
35 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 13.5 | ounce |
all-purpose flour
sifted |
|
| 4 | ounces |
butter
|
|
| 8 | ounces |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
only if you use unsalted butter |
|
| 4 | large |
eggs
large |
|
| ⅔ | cup |
milk
|
|
| 9 | ounce |
canned pumpkin purée
ore home made pure` |
|
| 8 | ounce |
cream cheese
|
|
| 5 | ounce |
powdered sugar
sifted |
|
| ¾ | cup |
heavy whipping cream
wipped |
|
| ½ | teaspoon |
pumpkin pie spice
|
|
| 3.5 | ounce |
walnuts
|
|
| 12 | x |
caramels (candy squares)
large |
*
|
| ⅔ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 390.2 | ml/g |
all-purpose flour
sifted |
|
| 115.6 | ml/g |
butter
|
|
| 231.2 | ml/g |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
only if you use unsalted butter |
|
| 4 | large |
eggs
large |
|
| 158 | ml |
milk
|
|
| 260.1 | ml/g |
canned pumpkin purée
ore home made pure` |
|
| 231.2 | ml/g |
cream cheese
|
|
| 144.5 | ml/g |
powdered sugar
sifted |
|
| 177 | ml |
heavy whipping cream
wipped |
|
| 2.5 | ml |
pumpkin pie spice
|
|
| 101.2 | ml/g |
walnuts
|
|
| 12 | x |
caramels (candy squares)
large |
*
|
| 158 | ml |
heavy whipping cream
|
|
Directions
Cream together butter and sugar.
With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.
Line 2 x 9" round cake pans.
Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.
Stop mixer and scrape the sides and bottom of the bowl.
Mix in hig speed for a few seconds. Add pumpkin purée and fold gently in with a rubber spatula.
Divide the batter equally between the 2 pans.
Preheat oven to 350℉ (180℃) 30 to 35 minutes in the lower posotion in the oven.
To make the filling
Whip heavy cream with 1 tablespoon powder sugar, and set a side.
Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.
Next fold gently in pumpkin puree.
To make the caramell sauce:
In a saucepan heat half of the heavy cream, melt in the caramel fudges.
Add more heavy cream until you get the consistency you want.
